I can’t believe I am only posting the recipe on my website now! I have been making (and selling) my little jars of homemade stock paste for years!
I am so excited you can even download the recipe card to your devices – here – Veggie Stock Paste PDF
This jar of goodness is such a workhorse in my kitchen as it adds flavour to most of my dishes. I use a teaspoon or two for making a delicious stock in seconds or I add it in place of salt to season my food. Think quick soups, sauces and risottos!
In terms of salt, the better the salt the better the paste, I promise there is really no place in your kitchen for table salt, I use fine pink Himalayan – you can read further on salt here
I would recommend using fresh organic vegetables and herbs here as it will make all the difference in taste. We are also going to add UMAMI rich ingredients including miso and mushrooms ensuring that this is a jar you definitely want hanging around in your fridge or freezer.
Finally you can say goodbye to watery veg stocks and lots of artificial ingredients in shop bought stock pastes, cubes or liquids.
If you are pressed for time you can whizz your veggies and herbs in food processor to save time or you can work on your knife skills and cut the veggie by hand.
This will make enough for one large jar but I would recommend putting it into smaller jars which you can freeze.
The stock will happily sit in your fridge for a month or two and in the freezer for up to 4 months.
The jars defrosts really quickly so you will never be without stock again!